Yuzu Kan ｜ Our Regional Cuisines

1. Wash the agar and drain the water with a colander. (If using sticks of agar, dampen them with water and tear into small pieces.)

2. Place water and vinegar in a large pot and cook the agar in it.

3. After the water boils, turn to a low heat, and mix the agar slowly for about 2 minutes. Turn off the heat and put a lid on the pot. Steam for 15 to 20 minutes.

4. Place a cotton dishcloth over the colander and strain the agar to create tokoroten liquid. This step should be done before the agar cools and hardens. Reheat the agar if necessary.

5. Add sugar and yuzu juice to the tokoroten liquid.

6. Place the liquid in individual cups and wait for it to harden. If using yuzu rind as cups, cut the top 2 cm off the yuzu and take out the fruit and squeeze out the juice.